Alas, sometimes when I take photos of a meal; they don’t come out at all well. This evening was one of those times.
In any case, Salmon on Rice was for dinner.
Rice was black sticky rice which was boiled, and finished with butter. Traditionally, black sticky rice is used for making desserts; however, I’m rather fond of its sweet flavour, and the colour of it is fantastic from a presentation perspective.
Salmon was coated in pesto, and baked for the most part; with a brief grill to brown the pesto (baking turned it a tad sludgy. Grilling it, crisped it up nicely).
Imagine, if you would, a white plate with a circle of black-ish burdgandy rice; with a long, narrow, piece of salmon lying demurely across the center of the plate, skin side up.
At least, the plan was for black risotto. Instead of using the usual Arborio or Carnaroli, I went with Black Glutinous rice. What resulted was a sweet, slightly crunchy risotto; with a deep burgandy colour. This time around, I flavoured the risotto with chicken.
Black Risotto (serves 2)
1 small red onion, diced finely
1 clove of garlic, crushed
2 chicken thighs, diced
1 shot glass of cointreau
2 handfuls of black glutinous rice
1 cup homemade chicken stock (In my case, it’s much richer than store bought; so I dilute it)
3 cups water (aproximately)
Sweat the onion and garlic until aromatic; then add in the chicken. Saute until the chicken browns a little. Add the rice, and stir until the rice is glossy. Carefully add the cointreau, and stir until it evaporates. Lower the temperature, and add about a cup of stock+water. When that addition of liquid has been absorbed; add another cup of liquid. Repeat this step until the rice is tender.